Pulled Pork Fried Rice
Pork24
8
180
35
Ingredients
- 1/2 pound pulled pork
- 1 cup long-grain rice
- 1 3/4 cups water (plus 2 tablespoons)
- 4 1/2 teaspoons safflower oil (OR sunflower, or other high-heat cooking oil)
- 2 cups frozen mixed vegetables (thawed)
- 1 tablespoon chicken broth
- 2 teaspoons soy sauce (or more to taste)
- 2 large eggs (lightly beaten)
Directions
- 1In a medium pot over medium-high heat, combine the rice and water and bring to a boil. Reduce to a simmer, cover, and cook until the water has evaporated and the rice is al dente, about 15 minutes. Fluff with a fork and set aside, uncovered.
- 2In a wok or large skillet over high heat, warm the oil. Add the pork and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.
- 3Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Add more soy sauce to taste, top with the reserved pork, and serve.
- 4Note: Cooking the rice al dente will help keep it from becoming gummy in the stir-fry.
NutritionView more
180Calories
Sodium6%DV140mg
Fat9%DV6g
Protein10%DV5g
Carbs9%DV28g
Fiber4%DV1g
PER SERVING *
Calories180Calories from Fat50 |
% DAILY VALUE* |
Total Fat6g9% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol70mg23% |
Sodium140mg6% |
Potassium120mg3% |
Protein5g10% |
Calories from Fat50 |
% DAILY VALUE* |
Total Carbohydrate28g9% |
Dietary Fiber1g4% |
Sugars0g0% |
Vitamin A |
Vitamin C |
Calcium |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.